Appetizer

Crispy Christophene (Chayote) Rounds with Charred Lime Cream & Pomegranate-Habanero Oil

Name: Crispy Christophene (Chayote) Rounds with Charred Lime Cream & Pomegranate-Habanero Oil
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 medium christophene (chayote), peeled, halved, and pitted; 1/2 cup crème fraîche; 3 tablespoons lime juice, divided; 2 tablespoons pomegranate molasses; 1 habanero pepper, charred and halved; 1/4 cup pomegranate juice; 2 tablespoons pomegranate arils (seeds); 3 tablespoons olive oil for frying; 2 tablespoons neutral oil for the habanero reduction; Sea salt and Maldon salt for finishing; Microgreens for garnish (optional)

Thin slices of crispy-fried christophene (a delicate Caribbean squash) crowned with a silky, tangy lime-infused crème fraîche and finished with jewel-like pomegranate arils suspended in a smoldering habanero-pomegranate reduction. Textured, colorful, and boldly flavored.

500cal 2gprotein 21gcarbs 46gfat 12min prep 18min cook 2serves

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